Instructions: Grate rind from orange.

In a food processor fitted with a steel blade blend the rind, orange juice, dates, butter and the egg until the mixture is combined well. Transfer the mixture to a large bowl.

In a large bowl sift together the flour, sugar, baking soda, baking powder and the salt, add the mixture to the orange mixture, and stir lightly until just combined. (The batter should be lumpy)

Spoon the batter into 16 buttered 1/3 cup muffin tins, filling them 2/3 full and bake the muffins in a preheated hot oven (400 degrees) for 15 to 20 minutes, or until they are golden brown. Let the muffins cool on a rack for 5 minutes and serve warm.

Serve with afternoon tea.

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